Croque Monsieur

Directions:

1. Make the béchamel sauce by melting the butter in a medium saucepan over a medium heat. Whisk in the flour and cook for several minutes, whisking constantly. Gradually add the milk, whisking well, whilst bringing to a boil. Turn down to a simmer and cook until the mixture is thickened and smooth. Season to taste with salt and pepper.
2. To toast the bread, evenly space the four slices of bread on the oven rack and place into rack position 2.
3. Set the function to toast and the temperature dial to the desired temperature. Turn the toast dial to the desired shade setting and cook until the toast has coloured evenly.
4. Place the toast evenly on the baking tray, with two tops and two bottoms. Spread each piece with a thin layer of Dijon mustard.
5. Spread each of the four pieces with a layer of béchamel sauce, going right to the edges.
6. Top the two bases with several slices of ham and a handful of grated gruyere.
7. Place the two tops of bread on top, with the béchamel side facing up, to form two sandwiches. Sprinkle with the remaining gruyere.
8. Place the baking tray in rack position 2. Set to paninis & toasties, at 220˚C, for 15 minutes. Check after 10 minutes. It should be golden on top with the cheese oozing and melting.